Chettinad Recipes

Ingedients
Basumathi rice – 1 kilo
Green chillies – 15
Garlic – 100 gms
Ginger – 100 gms
Coconut – 1 Big
Tomatoes – 1/2 kilo
Big onions – 1/4 kilo
Khus khus – 1 Tablespoon
Somph – 1 Teaspoon
Cashewnuts – 100 gms
Cinnamon sticks – 1 Inch
Bay leaves – 2
Cardamom – 6
Cloves – 6
Turmeric powder – 1 Teaspoon
Salt – To taste
Ghee or oil – 200 ml.

Method
Soak cleaned and washed rice in enough water for 1/2 hour.
Fry the green chillies in a little oil till white, remove, add peeled garlic and ginger, grind to a fine paste.
Grind khus khus, somph and cashewnuts to a paste.
Cut onions and tomatoes fine.
Grate the coconut and take the first and second milk 200 ml, 2nd milk 200 ml.
Heat a thick bottom vessel, add the ghee or oil, season first with cinnamon, cardamom, cloves, then add turmeric powder the cut onions, cook till brown then add ginger garlic paste and cook till the raw smell goes, then add tomatoes, cook till tomatoes are well cooked, keep stirring so that the parts do not stick at the bottom, then add the soaked rice and fry well, then add the 1st & 2nd coconut milk 400 ml then add 1400 ml water so roughly 7 glasses of water, then mix well and put on slow fire to cook, add salt to taste, you can cook on a slow fire or re-cook for 15 minutes remove, Garnish with coriander leaves.

Ingredients:

broiler – 1
approximately – 1200 -1500gm
cut in large pieces
lime juice – 1 tbsp
salt – to taste
groundnut oil for basting
kasuri methi – 1 tbsp

Marinade:
hung curd – 1 cup
ginger, garlic paste – 1 tbsp
cumin seeds – 1 tsp
coriander seeds – 1 tsp
dry red chillies – 4
garam masala powder – 1 tsp
amchur – 1 tsp
salt – to taste
pinches of tandoori colour (optional) – 2

Method:
 If you ask your butcher, he will cut up the chicken for you. I prepare to cut it in 6 pieces – 2 legs, 2 thighs and 2 breasts. Use the remaining portions for some other dish.
 Make slits on the fleshy parts of the chicken and rub lemon juice and salt on them. Keep aside for half on hour.
 Marinade: Grind the cumin, coriander seeds and red chillies smoothly. Mix with all the ingredients together and marinate the chicken in it, rubbing the masala well, overnight or atleast for 4-6 hours.
 Heat a gas tandoor and brush oil all over the chicken pieces. You may have to cook in batches. Cook for 10-12 minutes. Turn over and cook for another 7-8 minutes, or till the chicken is done. Keep basting with the masala and oil.
 Roast and powder the kasuri methi. Sprinkle over the chicken and serve hot with naans.

Ingredients:
Basmati rice:2cups soaked for 10 minutes
Peas:10 pods
Carrot,beans,cauliflower,potatoes:2 cups[cut into small pieces]
Oil:1\3 cup
Salt:3 tsp
Lemon juice:1 tsp
Bay leaf:15 leaves
Pudhina;15 leaves
Onion:2 sliced
For the paste grind together:
7garlic flakes,1piece ginger,1tsp aniseed,1 tsp cumin seed,1tsp coriander powder,1stick cinnamon,2cloves,2cardamoms

Method:
Heat oil in a heavy bottom vessel.Add onions cook till brown.
Add vegetables and stir fry for 4 minutes.
Add the paste and stir fry for 3minutes.
Measure 4 cups of water to the fried vegetables,add salt,lemon juiceand pudhina.
When water boils add soaked and drained rice.
Cover the vessel with awell fittinglid. keep some heavy weight on the lid.
Slow down flame and cook till done.
Serve hot with raitha.